Since nothing is wasted in the kitchen, today I’m going to show you how to prepare a delicious Hummus with Artichoke Stems. Instead of throwing them away or making the usual artichoke tea, we thought of using them to enrich the usual chickpea hummus.
A recipe that is not only waste-free but also very quick thanks to pre-cooked chickpeas in a glass jar. Choose high-quality ones, and your Hummus with Artichoke Stems will be perfect.
Perfect for an appetizer, maybe served with some breadsticks, or with crackers or rosemary puff pastries. It will be greatly appreciated, especially if you have vegetarian guests.
Discover more recipes with chickpeas:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Steam, Stove
- Cuisine: Arab
- Seasonality: All Seasons
Ingredients for Hummus with Artichoke Stems
- 4 stems artichokes
- 1 clove garlic
- 1 tablespoon tahini
- 7 oz canned chickpeas (or boiled and already cooked)
- 1 sprig mint (fresh)
- 1.35 oz extra virgin olive oil
- 2 tablespoons lemon juice
Tools
- 1 Immersion Blender
- 1 Steaming Basket
- 1 Pot
Preparation of Hummus with Artichoke Stems
To prepare hummus with artichoke stems, first, if you haven’t done it already, detach the artichokes from the stem.
Remove the tougher outer part of the stems with a potato peeler, then cut each stem into pieces of about 1 to 1.5 inches.
Steam the artichoke stems by placing about 2 fingers of water in a large pot that can hold the steamer.
Place the steamer inside with the artichoke pieces, cover with the lid, and turn on the heat.
From the moment it boils, calculate approximately 15 minutes, it all depends on how large the stems are. The finer and whiter they are, the less time it will take.
In the meantime, drain the chickpeas from their preserving liquid and rinse them repeatedly under cold water.
With the chickpeas’ preserving liquid, you can prepare aquafaba, another perfect waste-free recipe.
Once the artichoke stems are cooked, drain them, and place them in the immersion blender cup along with the drained chickpeas, tahini, lemon juice, and garlic clove without the central core.
Blend intermittently and gradually add the extra virgin olive oil until you reach the desired consistency.
Place the Hummus with Artichoke Stems in a bowl or glass jar (if you intend to store it in the refrigerator).
Sprinkle with finely chopped mint leaves and a drizzle of extra virgin olive oil.
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How to store Hummus with Artichoke Stems
You can store it in the refrigerator in a tightly closed glass jar for 3 to 4 days, well covered with extra virgin olive oil.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Questions and Answers)
Can I use dry chickpeas?
Of course, you can use soaked, well-cooked, and drained dry chickpeas.
Can I make tahini at home?
Yes, of course, just toast 100 g of sesame seeds in a pan for 5 minutes, then blend them with 20 ml of sunflower seed oil.
How can I substitute tahini?
Simply with a pinch of salt
